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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
32 reduced-fat chocolate wafer cookies, finely crushed |
2 tablespoons butter or stick margarine, melted |
1 large egg white |
1/3 cup unsweetened cocoa |
1 (14-ounce) can fat-free sweetened condensed milk |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1/4 cup fat-free chocolate sundae syrup (such as smucker's) |
1 teaspoon vanilla extract |
1/4 teaspoon mint extract |
2 large eggs |
8 crème de menthe chocolaty mint thins (such as andes) |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan.
3. To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add syrup, extracts, and eggs; beat just until smooth. Pour mixture into prepared crust. Bake at 350° for 35 minutes or until set. (Do not overbake.) Cool completely on a wire rack. Cover and chill 4 hours.
4. To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with shaved mint thins.
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